You ever wander over to the bakery section in your local grocery and see big fluffy muffins winking at you, luring you over, flirting with your tastebuds. Well, you are only human so you pick up half a dozen anticipating that first bite. You slowly peel back the ruffled paper it was baked in only to come away disappointed.
There is a reason for that. Store-bought muffins are made with imitation flavors. Used to increase the shelf life but does nothing for the flavor. My advice, buy the butter bake the muffins. Today I am sharing one of my family’s long-time favorites, Oatmeal Muffins, which can be made two different ways.
Ready the Oatmeal:
In a small bowl mix 1 cup of oatmeal with 1 cup of milk. Let stand for 30 minutes.
Mix the Ingredients:
Using a standup mixer with a paddle attachment mix 1 cup wheat flour, 1 1/2 teaspoon baking powder, and 1 1/2 teaspoon baking soda. Set aside.
Melt a 1/2 cup butter in the microwave and let cool.
When oatmeal has finished soaking and butter has cooled. Add the oatmeal mixture, butter, 1 egg, 1/4 cup brown sugar to the mixer bowl. Stir until well blended. Add the flour mixture and blend only enough to moisten. The batter will remain lumpy.
Prepare the Muffins:
Spray a 12-cup muffin tin with cooking spray. In six of the tins: Fill each cup 1/3 full of batter. Spoon a tablespoon of fig spread over the batter and spoon in more batter until the cup is two-thirds full using half of the batter. (I like Dalmatia Fig Spread. It is the perfect blend of fruit vs sugar. Not preservative free, but I do what I can.)
To the remaining batter add 1/4 cup raisins and 1/4 cup macadamia nuts. Mix just until incorporated. Fill the last six muffin tins 2/3 full with batter.
Place in a preheated 350°F oven and bake for 20 minutes. Let cool in pan for 5 minutes before transferring to a wire rack to continue cooling.
These wonderfully delicious muffins make a wonderful breakfast, brunch, or snack. And as a healthy muffin, you can feel good about snacking on them. – Ella💙
- 1 cup oatmeal
- 1 cup milk
- 1/2 cup butter
- 1 egg
- 1/4 cup brown sugar
- 1/4 cup raisins
- 1/4 cup macadamia nuts, chopped
- 1/4 cup fig spread
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
Preheat oven to 350°F.
In a small bowl mix the oatmeal with the milk and let stand for 30 minutes.
Melt the butter in a microwave and let cool.
Add the oatmeal mixture, butter, egg, brown sugar in a large mixer bowl. Stir until well blended.
Add the flour, baking soda, and baking powder. Blend only enough to moisten. Batter will be lumpy.
Spray a 12-cup muffin tin with cooking spray. In six of the tins fill each cup one-third full of batter. Spread 1 tablespoon of fig spread over the batter. Spoon more batter on top filling the cups two-thirds full.
To the remaining batter add the raisins and macadamia nuts. Mix just until incorporated. Spoon into the last six muffin tins filling two-thirds full.
Bake for 20 minutes.